Comments on: “Homemade” Pizza a la The Kid

By: dhayL

dhayL — Wed, 17 Sep 2008 18:06:27 +0000

Good job “The Teen”!!! I’d been wanting to experiment and try my hand on making homemade pizza dough, it sounds easy to make but quite complicated at the same time, atleast i know where to buy the ready-made pizza dough at my local grocer..I guess i should buy a pizza stone, it’s on sale at Benix for $10.

By: Lei

Lei — Wed, 27 Aug 2008 05:04:18 +0000

MM, we always use our pizza stone we bought from Gourdo’s but for the pizza peel, can you please tell me where you got it here, in case you did buy it here in the Philippines? My husband has been looking for a pizza peel for ages, so we would really appreciate it if you can point us in the right direction. =)

By: domestic_diva

domestic_diva — Wed, 27 Aug 2008 01:34:26 +0000

Had to go through the comments 3x before I found the link to your stove.. my dream stove! I knew it, MM.. as soon as the link opened… voila! A Viking!

I feel a pang of envy coming up — haha!

By: Belgin

Belgin — Wed, 27 Aug 2008 01:11:41 +0000

I simply use tortilla flat bread for extra thin crust effect, it’s a big hit here in my house. I also found out that its easy to crumble the solid block of cheese, thawed for a bit after it came from the freezer. C’mon let’s all have a big pizza party soon.

By: sister

sister — Tue, 26 Aug 2008 15:54:06 +0000

Correction: The appropriate estimate is five cubic feet of fridge space per person and not ten as mentiuoned above. So that’s about 4 persons per 20 cubic foot fridge. The cooler the fridge the longer the shelf life of meat and cooked food. My mother could have avoided a lot of stomach aches if she had followed this rule of thumb instead of maintaining a fridge that was 50 F. at it’s coldest and 4 inches of ice in the freezer.

By: sister

sister — Tue, 26 Aug 2008 13:07:28 +0000

Sorry, above comment began with fridges in the Phil are often set too high or are too full.

By: sister

sister — Tue, 26 Aug 2008 13:04:45 +0000

re set too high or are too full. My mother and I had endless arguments about this. You have to figure 10 cubic feet of fridge space per person, even counting the help. More if you need to freeze a substantial amount. Every time you open the door the temp. rises about 5-10 degrees and it takes half an hour to get it back down. And get frost free frezers. Keep your fridge at about 34F, just slightly above freezing. Veggies and fruit should unfortunately be stored above 45 F so it helps to have 2 fridges if you have a high volume kitchen.

By: Marketman

Marketman — Tue, 26 Aug 2008 13:02:35 +0000

lee…hahaha. domestic diva, scroll up on the comments for a link to the stove post. Artisan and others, yes, put the dough in the fridge overnight. I do a similar thing with ensaimada and other bread doughs and it works brilliantly. James, made the pizza in Batangas sea shore… didn’t have good Italian sausage so we broke apart breakfast sausages and it worked quite well! :) Michelle, I think wood burning stove is best, then a really hot commercial oven, then a home gas oven and last an electric oven… but that is just my opinion. Alan et al. Yes, a ceramic piece such as a tile would work well. In this case, I did NOT put the stone on the floor of the oven because the dough was pre-baked. I wanted to focus on the toppings gurgling nicely, so I opted to put the stone nearer the convection fan. It worked well as the dough was crisp and the toppings nicely caramelized. But for a dough from scratch, use the oven floor for the best results. ECC, thanks for the tip, haven’t seen the book, but will keep a lookout for it. Risa, yes tiles will work. Bettyq, thanks again for the brilliant tips!

By: lee

lee — Tue, 26 Aug 2008 11:33:41 +0000

if you mistakenly use dried weed in place of oregano you become pizza stoned.

By: domestic_diva

domestic_diva — Tue, 26 Aug 2008 11:30:38 +0000

Great bonding moment, MM!
By the way may we know what stove brand was used in the photo?
I also can’t seem to stop looking at it!